Pumpkin soup
Ingredients (for 4 persons)
- 2 eggs Columbus
- 100 g country bread
- 1 kg of pumpkin
- 2 carrots
- 1 organic chicken stock cube
- Butter or other fats
- Olive oil
- Parsley
- Salt and pepper
Preparation
- Peel the pumpkin and carrots. Cut the pumpkin into cubes and the carrots into slices.
- Sauté the carrots in a saucepan with a little fat. Then add the pumpkin and the chicken stock cube and cover with water.
- Cook the soup for about 20 minutes and mix.
- In a saucepan, bring water to the boil and cook the eggs for 8 minutes. Set aside.
- Dice the farmhouse bread. Heat 1 tablespoon of olive oil in a frying pan and brown the croutons, stirring regularly.
- Scale the eggs and mash them with a fork.
- Pour the soup into pretty bowls, place the eggs in the centre and decorate with a few croutons and chopped parsley.
- Enjoy your meal!
